تعداد نشریات | 38 |
تعداد شمارهها | 1,240 |
تعداد مقالات | 8,994 |
تعداد مشاهده مقاله | 7,845,686 |
تعداد دریافت فایل اصل مقاله | 4,707,179 |
مروری بر کاربرد بسته بندی های فعال ضدمیکروبی بر پایه اسانس ها در غذاهای دریایی | ||
علوم و فنون بستهبندی | ||
مقاله 5، دوره 12، شماره 45، اردیبهشت 1400، صفحه 52-63 اصل مقاله (312.63 K) | ||
نوع مقاله: ترویجی | ||
نویسنده | ||
صونا دودانگه* | ||
علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه صنعتی اصفهان، اصفهان، ایران. | ||
تاریخ دریافت: 01 تیر 1399، تاریخ بازنگری: 31 تیر 1399، تاریخ پذیرش: 01 بهمن 1399 | ||
چکیده | ||
محصولات ماهی با ارزش تغذیه ای قابل توجّه و اثرات فیزیولوژیکی خوب، بازار بزرگ و پتانسیل مصرف بالایی دارد. با توجّه به اینکه ساختار غنی از پروتئین و کم چرب ماهی موجب می گردد که محصولات ماهی به آسانی فاسد گردند و نگهداری از آن ها مشکل باشد، بنابرین ضایعات این محصولات بالاست. بسته بندی فعال یک رویکرد نوآورانه توسعه یافته برای حفاظت و افزایش عمر ماندگاری محصولات غذایی، حصول اطمینان از کیفیت، سلامتی و بی عیب بودن محصول است. فنّاوری های بسته بندی فعال شامل: برخی اقدامات فیزیکی، شیمیایی یا بیولوژیکی است که برهم کنش میان بسته بندی و محصول را برای حصول نتیجه مطلوب تغییر می دهد. از جمله ترکیباتی که در بسته بندی های فعال ضدمیکروبی به عنوان عامل ضدمیکروبی کاربرد دارند، اسانس ها می باشند. اسانس ها از بخش های مختلف گیاهان تولید می شوند و به عنوان مکانیسم های دفاعی علیه میکروارگانیسم ها عمل می نمایند. در سال های اخیر، تأثیر طیف عظیمی از اسانس ها بر اکسیداسیون لیپیدها و رشد میکروب ها توسط محققان فراوانی مورد بررسی قرار گرفته است. مشخص شده است که اسانس پونه کوهی مکرراً به عنوان نگهدارنده برای ماهی استفاده شده است و بعد از آن اسانس های رزماری و آویشن قرار دارند. | ||
کلیدواژهها | ||
ارزش تغذیه ای؛ بسته بندی فعال؛ عمر ماندگاری؛ غذاهای دریایی و اسانس | ||
عنوان مقاله [English] | ||
Application of Essential Oil-Based Antimicrobial Active Packaging in Seafoods: A-review | ||
نویسندگان [English] | ||
Sona Dodangeh | ||
Food science and technology, agriculture college. Isfahan university of technology. Isfahan. Iran | ||
چکیده [English] | ||
Fish products with significant nutritional value and good physiological effects have a great market and consumption potential. According to high protein and low fat composition of fish that make fish products easy to deteriorate it is difficult to store, and resulting in great waste. Active packaging is an innovative approach developed to protect or extend the shelf life of food products, ensuring quality, safety and integrity. Active packaging technologies include some physical, chemical, or biological actions that modify the interactions between the package and the product for the desired result. Essential oils (EOs) are one of the compounds used in antimicrobial active packaging as antimicrobial agents. Essential oils are produced by different part of plants as defensive mechanisms against microorganisms. In recent years, the effectiveness of a wide range of EOs against lipid oxidation and microbial growth has been extensively demonstrated by many authors. It has been reported that oregano EO is the most frequently used for applications as fish preservatives, followed by rosemary and thyme EOs. | ||
کلیدواژهها [English] | ||
Nutritional value, Active packaging, Shelf life, Seafood, Essential oil | ||
مراجع | ||
1. Robertson, G. L. (Ed.). (2009). ‘‘Food packaging and shelf life: a practical guide.” CRC Press.##
2. Gokoglu, N. (2020). ‘‘Innovations in Seafood Packaging Technologies: A Review.” Food Reviews International, 36(4), 340-366.##
3. Kirwan, M. J., Plant, S., & Strawbridge, J. W. (2011). ‘‘Plastics in food packaging. Food and beverage packaging technology, ” 157-212.##
4. Annous, B. A., Fratamico, P. M., & Smith, J. L. (2009). ‘‘Scientific status summary. ” Journal of food science, 74(1), R24.##
5. Ariño, A., Beltrán, J. A., Herrera, A., & Roncalés, P. (2013). Fish and seafood: nutritional value.##
6. Cheison, S. C., & Kulozik, U. (2017). ‘‘Impact of the environmental conditions and substrate pre-treatment on whey protein hydrolysis: A review.” Critical reviews in food science and nutrition, 57(2), 418-453.##
7. Ghaly, A. E., Dave, D., Budge, S., & Brooks, M. S. (2010). ‘‘Fish spoilage mechanisms and preservation techniques.” American journal of applied sciences, 7(7), 859.##
8. Lu, D., Zhang, M., Wang, S., Cai, J., Zhou, X., & Zhu, C. (2010). ‘‘Nutritional characterization and changes in quality of Salicornia bigelovii Torr.” during storage. LWT-Food Science and Technology, 43(3), 519-524.##
9. Zhang, J., Zou, X., Zhai, X., Huang, X., Jiang, C., & Holmes, M. (2019). ‘‘Preparation of an intelligent pH film based on biodegradable polymers and roselle anthocyanins for monitoring pork freshness.” Food chemistry, 272, 306-312.##
10. Karagöz, Ş., & Demirdöven, A. (2017). ‘‘Gıda Ambalajlamada güncel uygulamalar: modifiye atmosfer, aktif, akıllı ve nanoteknolojik ambalajlama uygulamaları.” Gaziosmanpaşa Bilimsel Araştırma Dergisi, 6(1), 9-21.##
11. Kerry, J., & Butler, P. (Eds.). (2008). ‘‘Smart packaging technologies for fast moving consumer goods.” John Wiley & Sons.##
12. Mohan, C. O., Ravishankar, C. N., & Gopal, T. S. (2010). ‘‘Active packaging of fishery products: a review.”##
13. Han, J. H. (2003). ‘‘Antimicrobial food packaging.” Novel food packaging techniques, 8, 50-70.##
14. Véronique, C. O. M. A. (2008). ‘‘Bioactive packaging technologies for extended shelf life of meat-based products.”Meat science, 78(1-2), 90-103.##
15. Pereira de Abreu, D. A., Cruz, J. M., & Paseiro Losada, P. (2012). ‘‘Active and intelligent packaging for the food industry.” Food Reviews International, 28(2), 146-187.##
16. Edens, L., Farin, F., Ligtvoet, A. F., & Van Der Plaat, J. B. (1992). ‘‘U.S. Patent No. 5,106,633. Washington,” DC: U.S. Patent and Trademark Office.##
17. Brody, A. L., Strupinsky, E. P., & Kline, L. R. (2001). ‘‘Active packaging for food applications.” CRC press.##
18. Appendini, P., & Hotchkiss, J. H. (2002). ‘‘Innovative Food Sci.” Emerging Technol, 3(2), 113-126.##
19. García‐Soto, B., Miranda, J. M., Rodríguez‐Bernaldo de Quirós, A., Sendón, R., Rodríguez‐Martínez, A. V., Barros‐Velázquez, J., & Aubourg, S. P. (2015). ‘‘Effect of biodegradable film (lyophilised alga F ucus spiralis and sorbic acid) on quality properties of refrigerated megrim (L epidorhombus whiffiagonis).” International Journal of Food Science & Technology, 50(8), 1891-1900.##
20. Galotto, M. J., Ulloa, P., Escobar, R., Guarda, A., Gavara, R., & Miltz, J. (2010). ‘‘Effect of high‐pressure food processing on the mass transfer properties of selected packaging materials.” Packaging technology and science, 23(5), 253-266.##
21. Fernández-Saiz, P., Sánchez, G., Soler, C., Lagaron, J. M., & Ocio, M. J. (2013). ‘‘Chitosan films for the microbiological preservation of refrigerated sole and hake fillets.” Food Control, 34(1), 61-68.##
22. Shakila, R. J., Jeevithan, E., Arumugam, V., & Jeyasekaran, G. (2016). ‘‘Suitability of antimicrobial grouper bone gelatin films as edible coatings for vacuum-packaged fish steaks.” Journal of Aquatic Food Product Technology, 25(5), 724-734.##
23. Calo, J. R., Crandall, P. G., O'Bryan, C. A., & Ricke, S. C. (2015). ‘‘Essential oils as antimicrobials in food systems–A review.” Food control, 54, 111-119.##
24. Jayasena, D. D., & Jo, C. (2013). ‘‘Essential oils as potential antimicrobial agents in meat and meat products: A review.” Trends in Food Science & Technology, 34(2), 96-108.##
25. Bakkali, F., Averbeck, S., Averbeck, D., & Idaomar, M. (2008). ‘‘Biological effects of essential oils–a review.” Food and chemical toxicology, 46(2), 446-475.##
26. Burt, S. (2004). ‘‘Essential oils: their antibacterial properties and potential applications in foods—a review.” International journal of food microbiology, 94(3), 223-253.##
27. Çoban, O. E., Patir, B., Özpolat, E., & Kuzgun, N. K. (2016). ‘‘Improving the quality of fresh rainbow trout by sage essential oil and packaging treatments.” Journal of Food Safety, 36(3), 299-307.##
28. Masniyom, P., Benjama, O., & Maneesri, J. (2012). ‘‘Effect of turmeric and lemongrass essential oils and their mixture on quality changes of refrigerated green mussel (Perna viridis).” International journal of food science & technology, 47(5), 1079-1085.##
29. Alfonzo, A., Martorana, A., Guarrasi, V., Barbera, M., Gaglio, R., Santulli, A., ... & Francesca, N. (2017). ‘‘Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792).” Food Control, 73, 1265-1274.##
30. Giarratana, F., Muscolino, D., Beninati, C., Ziino, G., Giuffrida, A., & Panebianco, A. (2016). ‘‘Activity of R (+) limonene on the maximum growth rate of fish spoilage organisms and related effects on shelf-life prolongation of fresh gilthead sea bream fillets.” International journal of food microbiology, 237, 109-113.##
31. Sánchez-González, L., Vargas, M., González-Martínez, C., Chiralt, A., & Chafer, M. (2011). ‘‘Use of essential oils in bioactive edible coatings: a review.” Food Engineering Reviews, 3(1), 1-16.##
32. Sugumar, S., Ghosh, V., Mukherjee, A., & Chandrasekaran, N. (2016). ‘‘Essential oil-based nanoemulsion formation by low-and high-energy methods and their application in food preservation against food spoilage microorganisms.” In Essential oils in food preservation, flavor and safety (pp. 93-100). Academic Press.##
33. Atarés, L., & Chiralt, A. (2016). ‘‘Essential oils as additives in biodegradable films and coatings for active food packaging.” Trends in food science & technology, 48, 51-62.##
34. Álvarez, A., García, B. G., Jordán, M. J., Martínez-Conesa, C., & Hernández, M. D. (2012). ‘‘The effect of diets supplemented with thyme essential oils and rosemary extract on the deterioration of farmed gilthead seabream (Sparus aurata) during storage on ice.” Food Chemistry, 132(3), 1395-1405.##
35. Hernández, A., García García, B., Jordán, M. J., & Hernández, M. D. (2015). ‘‘Study of the dose of thyme essential oil in feed to prolong the shelf life of gilthead seabream (S parus aurata).” Aquaculture Nutrition, 21(5), 740-749.##
36. Hyldgaard, M., Mygind, T., & Meyer, R. L. (2012). ‘‘Essential oils in food preservation: mode of action, synergies, and interactions with food matrix components.” Frontiers in microbiology, 3, 12.##
37. Swamy, M. K., Akhtar, M. S., & Sinniah, U. R. (2016). ‘‘Antimicrobial properties of plant essential oils against human pathogens and their mode of action: an updated review.” Evidence-Based Complementary and Alternative Medicine, 2016.##
38. Rodriguez-Garcia, I., Silva-Espinoza, B. A., Ortega-Ramirez, L. A., Leyva, J. M., Siddiqui, M. W., Cruz-Valenzuela, M. R., ... & Ayala-Zavala, J. F. (2016). ‘‘Oregano essential oil as an antimicrobial and antioxidant additive in food products.” Critical reviews in food science and nutrition, 56(10), 1717-1727.##
39) Perricone, M., Arace, E., Corbo, M. R., Sinigaglia, M., & Bevilacqua, A. (2015). ‘‘Bioactivity of essential oils: a review on their interaction with food components.” Frontiers in microbiology, 6, 76.##
40. Patel, S. (2015). ‘‘Plant essential oils and allied volatile fractions as multifunctional additives in meat and fish-based food products: a review.” Food Additives & Contaminants: Part A, 32(7), 1049-1064.##
41. Çoban, Ö. E., & Keleştemur, G. T. (2017). ‘‘Qualitative improvement of catfish burger using Zataria multiflora Boiss. essential oil.” Journal of Food Measurement and Characterization, 11(2), 530-537.##
42. Çoban, Ö. E., & Patir, B. (2013). ‘‘Antimicrobial and antioxidant effects of clove oil on sliced smoked Oncorhynchus mykiss.” Journal für Verbraucherschutz und Lebensmittelsicherheit, 8(3), 195-199.##
43. Ribeiro-Santos, R., Andrade, M., de Melo, N. R., & Sanches-Silva, A. (2017). ‘‘Use of essential oils in active food packaging: Recent advances and future trends.” Trends in food science & technology, 61, 132-140.##
44. Hyldgaard, M., Mygind, T., & Meyer, R. L. (2012). ‘‘Essential oils in food preservation: mode of action, synergies, and interactions with food matrix components.” Frontiers in microbiology, 3, 12.##
45. Del Nobile, M. A., Lucera, A., Costa, C., & Conte, A. (2012). ‘‘Food applications of natural antimicrobial compounds.” Frontiers in microbiology, 3, 287.##
46. Andevari, G. T., & Rezaei, M. (2011). ‘‘Effect of gelatin coating incorporated with cinnamon oil on the quality of fresh rainbow trout in cold storage.” International Journal of Food Science & Technology, 46(11), 2305-2311.##
47. Acevedo-Fani, A., Soliva-Fortuny, R., & Martín-Belloso, O. (2017). ‘‘Nanostructured emulsions and nanolaminates for delivery of active ingredients: Improving food safety and functionality.” Trends in Food Science & Technology, 60, 12-22.##
48. Karoui, R., & Hassoun, A. (2017). ‘‘Efficiency of rosemary and basil essential oils on the shelf-life extension of Atlantic mackerel (Scomber scombrus) fillets stored at 2 C.” Journal of AOAC International, 100(2), 335-344.##
49. Makri, M. (2013). ‘‘Effect of oregano and rosemary essential oils on lipid oxidation of stored frozen minced gilthead sea bream muscle.” Journal für Verbraucherschutz und Lebensmittelsicherheit, 8(1-2), 67-70.##
50. Cai, L., Cao, A., Li, Y., Song, Z., Leng, L., & Li, J. (2015). ‘‘The effects of essential oil treatment on the biogenic amines inhibition and quality preservation of red drum (Sciaenops ocellatus) fillets.” Food Control, 56, 1-8.##
51. Frangos, L., Pyrgotou, N., Giatrakou, V., Ntzimani, A., & Savvaidis, I. N. (2010). ‘‘Combined effects of salting, oregano oil and vacuum-packaging on the shelf-life of refrigerated trout fillets.” Food microbiology, 27(1), 115-121.## | ||
آمار تعداد مشاهده مقاله: 309 تعداد دریافت فایل اصل مقاله: 318 |